Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Broiler/Fryer Chicken, cut up |
| 4 cups | Water |
| 1 \N | Rib Celery,W/Tops, cut up |
| 1 small | Onion, stuck with cloves |
| 2 teaspoons | Salt |
| ¼ cup | Margarine |
| ¼ cup | Flour |
| 2½ cup | Chicken Broth |
| \N \N | Egg Yolks |
| ½ cup | Half And Half( Or Milk) |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 cups | Flour |
| 1 tablespoon | Baking Powder |
| ½ teaspoon | Salt |
| ¼ teaspoon | Baking Soda |
| ½ cup | Butter |
| ⅔ cup | Buttermilk |
In large kettle, boil chicken,celery,onion and salt. Skim foam. Cover, simmer 2 hours. Cool in broth. Remove chicken, discard bones. Strain broth.
Put chicken in casserole. In saucepan,melt fat, stir in flour until smooth, cook 3 minutes. Gradually add broth, stir until thick and smooth. Remove from heat. Beat in egg yolks with ½ and ½, stir in sauce. Season with salt and pepper. Return in heat, cook one minute. Pour over chicken. Mix flour, baking powder, salt and baking soda, cut in butter to small pea size. Stir in buttermilk and blend. Knead 4-5 times. Roll to ½ inch thick, cut into 2 inch rounds. Place on chicken.Bake in 425 F oven, 20 minutes or until biscuits are down (brown) and chicken is hot and bubbly.If you choose, you may use Bisquick's dumpling recipe unstead of homemade biscuits,or you may use a tube of rolls (like Pillsbury) laid over the hot chicken mixture.
Recipe by: Bill Spalding Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill Spalding <billspa@...> on Mar 24, 1997